Walnut ice cream with coffee and uda oil

Make the coffee and uda oil the day before serving. Preheat a water bath to 55°C

Place all of the ingredients for the uda oil in a vacuum bag and seal with a chamber sealer. Cook in the water bath for 6 hours, then cool immediately in an ice bath. Place in the freezer until almost frozen, then cut open the bag and pour the contents into a sieve lined with double layers of muslin with a bowl underneath to collect the oil. Leave overnight in the fridge to finish straining

For the walnut ice cream, start by making the walnut butter. Preheat the oven to 160°C/gas mark 3

Roast the walnuts in a large roasting tray for 30 minutes. Tip into a high-power blender and blitz until you have a very smooth and runny consistency (do not add any oil)

Mix the water with all of the dry ingredients in a saucepan and bring to the boil. Weigh out the walnut oil and 420g of the walnut butter in a separate container and pour into the hot liquid, blitzing thoroughly with a hand blender

Churn in an ice cream maker until set and smooth, then store in the freezer. Jeremy uses a PacoJet in the restaurant for a perfectly smooth finish

Preheat the oven to 120°C/gas mark 1/4

Spread the white chocolate out on a lined baking tray and roast in the oven for 1 hour, stirring every 20 minutes until the chocolate is golden. Allow to cool then place in the freezer until completely frozen

Once frozen, blitz in a blender until you have a fine powder. Return to the freezer until ready to serve

To serve, place a spoonful of the white chocolate powder on each bowl. Place a quenelle of the ice cream over the chocolate and make a clean indentation in the centre. Pour some oil into the indentation and serve